The post-translational modification landscape of commercial beers

Abstract Beer is one of the most popular beverages worldwide. As a product of variable agricultural ingredients and processes, beer has high molecular complexity. We used DIA/SWATH-MS to investigate the proteomic complexity and diversity of 23 commercial Australian beers. While the overall complexit...

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Autores principales:	Edward D. Kerr, Christopher H. Caboche, Cassandra L. Pegg, Toan K. Phung, Claudia Gonzalez Viejo, Sigfredo Fuentes, Mark T. Howes, Kate Howell, Benjamin L. Schulz
Formato:	article
Lenguaje:	EN
Publicado:	Nature Portfolio 2021
Materias:	Medicine R Science Q
Acceso en línea:	https://doaj.org/article/c9d97b75257f40a181f8c3b9b9042c3e
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spelling	oai:doaj.org-article:c9d97b75257f40a181f8c3b9b9042c3e2021-12-02T17:06:09ZThe post-translational modification landscape of commercial beers10.1038/s41598-021-95036-02045-2322https://doaj.org/article/c9d97b75257f40a181f8c3b9b9042c3e2021-08-01T00:00:00Zhttps://doi.org/10.1038/s41598-021-95036-0https://doaj.org/toc/2045-2322Abstract Beer is one of the most popular beverages worldwide. As a product of variable agricultural ingredients and processes, beer has high molecular complexity. We used DIA/SWATH-MS to investigate the proteomic complexity and diversity of 23 commercial Australian beers. While the overall complexity of the beer proteome was modest, with contributions from barley and yeast proteins, we uncovered a very high diversity of post-translational modifications (PTMs), especially proteolysis, glycation, and glycosylation. Proteolysis was widespread throughout barley proteins, but showed clear site-specificity. Oligohexose modifications were common on lysines in barley proteins, consistent with glycation by maltooligosaccharides released from starch during malting or mashing. O-glycosylation consistent with oligomannose was abundant on secreted yeast glycoproteins. We developed and used data analysis pipelines to efficiently extract and quantify site-specific PTMs from SWATH-MS data, and showed incorporating these features into proteomic analyses extended analytical precision. We found that the key differentiator of the beer glyco/proteome was the brewery, with beer from independent breweries having a distinct profile to beer from multinational breweries. Within a given brewery, beer styles also had distinct glyco/proteomes. Targeting our analyses to beers from a single brewery, Newstead Brewing Co., allowed us to identify beer style-specific features of the glyco/proteome. Specifically, we found that proteins in darker beers tended to have low glycation and high proteolysis. Finally, we objectively quantified features of foam formation and stability, and showed that these quality properties correlated with the concentration of abundant surface-active proteins from barley and yeast.Edward D. KerrChristopher H. CabocheCassandra L. PeggToan K. PhungClaudia Gonzalez ViejoSigfredo FuentesMark T. HowesKate HowellBenjamin L. SchulzNature PortfolioarticleMedicineRScienceQENScientific Reports, Vol 11, Iss 1, Pp 1-11 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Medicine R Science Q
spellingShingle	Medicine R Science Q Edward D. Kerr Christopher H. Caboche Cassandra L. Pegg Toan K. Phung Claudia Gonzalez Viejo Sigfredo Fuentes Mark T. Howes Kate Howell Benjamin L. Schulz The post-translational modification landscape of commercial beers
description	Abstract Beer is one of the most popular beverages worldwide. As a product of variable agricultural ingredients and processes, beer has high molecular complexity. We used DIA/SWATH-MS to investigate the proteomic complexity and diversity of 23 commercial Australian beers. While the overall complexity of the beer proteome was modest, with contributions from barley and yeast proteins, we uncovered a very high diversity of post-translational modifications (PTMs), especially proteolysis, glycation, and glycosylation. Proteolysis was widespread throughout barley proteins, but showed clear site-specificity. Oligohexose modifications were common on lysines in barley proteins, consistent with glycation by maltooligosaccharides released from starch during malting or mashing. O-glycosylation consistent with oligomannose was abundant on secreted yeast glycoproteins. We developed and used data analysis pipelines to efficiently extract and quantify site-specific PTMs from SWATH-MS data, and showed incorporating these features into proteomic analyses extended analytical precision. We found that the key differentiator of the beer glyco/proteome was the brewery, with beer from independent breweries having a distinct profile to beer from multinational breweries. Within a given brewery, beer styles also had distinct glyco/proteomes. Targeting our analyses to beers from a single brewery, Newstead Brewing Co., allowed us to identify beer style-specific features of the glyco/proteome. Specifically, we found that proteins in darker beers tended to have low glycation and high proteolysis. Finally, we objectively quantified features of foam formation and stability, and showed that these quality properties correlated with the concentration of abundant surface-active proteins from barley and yeast.
format	article
author	Edward D. Kerr Christopher H. Caboche Cassandra L. Pegg Toan K. Phung Claudia Gonzalez Viejo Sigfredo Fuentes Mark T. Howes Kate Howell Benjamin L. Schulz
author_facet	Edward D. Kerr Christopher H. Caboche Cassandra L. Pegg Toan K. Phung Claudia Gonzalez Viejo Sigfredo Fuentes Mark T. Howes Kate Howell Benjamin L. Schulz
author_sort	Edward D. Kerr
title	The post-translational modification landscape of commercial beers
title_short	The post-translational modification landscape of commercial beers
title_full	The post-translational modification landscape of commercial beers
title_fullStr	The post-translational modification landscape of commercial beers
title_full_unstemmed	The post-translational modification landscape of commercial beers
title_sort	post-translational modification landscape of commercial beers
publisher	Nature Portfolio
publishDate	2021
url	https://doaj.org/article/c9d97b75257f40a181f8c3b9b9042c3e
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The post-translational modification landscape of commercial beers

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